Dairy-free avocado and lemon muffins

Find out just how well avocado pairs with sweet flavours by whipping up a batch of these gorgeous avocado and lemon muffins. Topped with a delightful lemon frosting, these little treats are just perfect for lunch boxes.

By Sophie Gray
  • 15 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print
For more ideas like this, check out our collection of 24 sensational sweet muffin recipes!


  • 1 cup sugar
  • 2 cups self-raising flour
  • 1/2 tsp baking powder
  • 1 tbsp lemon zest
  • 300 g avocado flesh (from about 2 medium avocados), mashed until smooth
  • 1 egg
  • 1 cup milk of your choice (rice, almond, soy, dairy etc)
  • 50 ml lemon juice
Lemon frosting
  • 1 cup icing sugar
  • 1-2 tbsp lemon juice
  • splash of water


  • 1
    Preheat oven to 190°C. Line a 12-hole muffin tin with paper cases.
  • 2
    In a mixing bowl, combine sugar, flour, baking powder and zest.
  • 3
    In a separate bowl, whisk avocado, egg, milk and lemon juice. Make a well in dry ingredients and add avocado mixture. Stir until just combined.
  • 4
    Divide between muffin cases and bake for 20 minutes or until risen
    and springy.
  • 5
    Meanwhile, make Lemon Frosting (see below). When muffins are cooled, spread tops with frosting.
Lemon frosting
  • 6
    Combine icing sugar and lemon juice in a small bowl to produce a spreadable consistency; add a little water if needed.


Add a scattering of chopped pistachios for a bit of crunch or try a chocolate frosting instead.